Cucumber & Mustard Vinegar Pickles

900g Lebanese cucumbers

250 ml boiling water

125ml rice wine vinegar (or whatever vinegar you have handy, (they're really nice with white or red wine vinegar)

6 tbsp sugar (again whatever you have handy or switch it out for maple if you're sugar free)

2 tsp sea salt

2 tbsp yellow mustard seeds

Put the water, vinegar, sugar, salt and mustard seeds into a jar, put the lid on and shake like crazy. You want the sugar to dissolve. This is the basic pickle, you can add any fruit or veggies to this. Things like pears, apples, peaches, cherries, chilli, fennel, beetroot, carrot, cabbage, cauliflower, turnips, celery ... you get the picture ... GO NUTS! About 900 grams of fruit or veg will get you there. I use a recycled 1 litre jar & this quantity just makes it. Let them sit for a few days and up to a month. I couldn't wait for them and had some within a few hours and they were already yum, they are amazing after a few days though. Pop them in a salad, in sushi, in rice paper rolls, stuff them into a burger with some super gutsy marinated tofu and slaw. Options are endless when you start to think about it.

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